Camembert 2
Recipe and timeline ...
1 gal Kalona whole milk, non-homogenized but batch pateurized. 3.33%
1 gal King Soopers brand, vitamin D whole (red label) p/h milk. 3.33%
16oz Kalona heavy cream, non-homogenized but batch pasteurized. 40%
1/4 tsp CaCl, diluted
1/4 tsp Flora Danica meso starter, rehydrated in 1/4c milk 30 min before adding
1/8 tsp PC-ABL
Skewer tip of Geo-13
1/2tsp French Animal Rennet
Day 1 - Saturday
Start 10:30am
Starting PH ... 6.67
On stovetop, direct heat to 90f. Level 5 on electric stove burner
11am ... 90f, took off burner
Mixed in rehydrated FD
Added 1/8 tsp (pinch) PC
Added tip of skewer of Geo
Stirred 2min
Let sit covered 90 min
Mixed in CaCl, let sit for 5 min
PH after CaCl ... 6.46
12:42 added rennet, stirred 1 min
Flocc 10:20 X 6 = 61.2
Checked for break at 1:44p and it was clean
Cut into 3/4" - 1"
Let heal for 5 min
Stir slowly for 15 min
Let rest for 15 min, drained whey to level of curds
PH ... 6.46 no change
Filled forms
2:30pm ... forms fully filled, all curds used. 6 forms @ 4"x4"
2:40pm curds had dropped low enough to allow me to screw on my form lids
3:15pm ... First flip
Flipped every 15 min for 1.5 hrs to 4:45
4:45pm ... Flip by hand to round corners on both sides
Put forms into ripening boxes on counter
6:30 pm ... Flipped to round corners
8:30 pm ... Flipped to round corners
Left in forms, in boxes, overnight
Day 2...
8:30am ... checked PH=4.83 to 4.74
Flipped again and back in box
10:30am (24 hrs) PH ... 4.72 - 4.8
1/2 tsp diamond kosher salt rubbed on one top side and sides of each disc then back into forms salt side up - no salt on bottom side. Back into boxes.
4 hour later @ 2:30pm, salted other side and back into forms and into boxes on counter
4 hours later @ 6:30pm, removed from forms, clean out boxes, added mat, place discs on mat to dry out overnight in boxes.
10:30pm flipped discs
Day 3 ...
8:30am. Flipped discs
10:30am ... Put into cheese cave at 55f